张雪峰,黎斌,彭桂兰,孟国栋,罗传伟,杨玲.甘蓝型油菜籽水分解吸等温线及热力学性质[J].中国粮油学报,2019,34(6):59-67
甘蓝型油菜籽水分解吸等温线及热力学性质
Desorption isotherms and thermodynamic properties of rapeseed
投稿时间:2018-08-21  修订日期:2018-09-14
DOI:
中文关键词:  油菜籽 解吸 等温线 热力学性质
英文关键词:Rapeseed, Desorption, Sorption isotherms, Thermodynamic properties
基金项目:国家自然科学基金项目(面上项目,重点项目,重大项目)
作者单位邮编
张雪峰 西南大学工程技术学院 400715
黎斌 华南农业大学工程技术学院 
彭桂兰* 西南大学工程技术学院 400715
孟国栋 西南大学工程技术学院 
罗传伟 西南大学工程技术学院 
杨玲 西南大学工程技术学院 
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中文摘要:
      为了提高油菜籽储藏期间的稳定性,延长其保质期。本文采用静态称量法对油菜籽在20、30、40℃温度条件下的解吸特性进行研究,将实验数据用5种常见数学模型进行拟合并对最佳模型进行解析。采用净等量吸附热qst、扩张压力Φ、微分熵△S、净积分焓qin、净积分熵△Sin以及焓熵互补等特征参数对其热力学性质进行描述。结果表明:油菜籽等温线属于Type Ⅱ类曲线,油菜籽的平衡含水率与水分活度呈正相关,一定水分活度下,平衡含水率与温度呈负相关;描述水分活度与平衡含水率关系的最佳模型为GAB模型,不同温度条件下模型决定系数R2的平均值为0.9937,卡方的范围为1.3965×10-5~0.778,残差平方和RSS最低值为4.1896×10-6;较高的Φ值能够提高干燥速率,储藏过程中,较低的扩张压力Φ值能延长物料保质期;对净积分熵△Sin与平衡含水率的关系分析得到最低△Sin值,在20、30、40℃条件下,籽粒内结合水和单分子层吸附水分子最稳定的平衡含水率分别为5.03、4.92以及4.88%。
英文摘要:
      Abstract The Static weighing method was adopted to reveal the thermodynamic properties of rapeseed at different temperatures(20、30、40℃) in order to extend the shelf life. The 5 mathematical models were adopted to simulate the experimental data and the optimal was analyzed. The indexes including qst、Φ、△S、qin、and △Sin were used for evaluating the thermodynamic properties of rapeseed. The results showed that the sorption isotherm of rapeseed were Type Ⅱ, the equilibrium moisture content increased with the increase of water activity while increased with the decrease of temperature. GAB model was analyzed to be the optimal model for describing the thermodynamic properties of rapeseed and the mean evaluation index determination coefficient R2 was 0.9937, chi-square was in 1.3965×10-5-0.778 and the minimum value of residual sum of squares RSS was 4.1896×10-6; The drying rate could be improved by increasing the spreading pressure Φ, and the low spreading pressure could help to extend storage time and improve its quality in the shelf period. The minimum value of integral entropy △Sin was calculated by fitting the relationship between integral entropy △Sin and equilibrium moisture content Me, and the most stable condition was found to be the Me 5.03、4.92 and 4.88% at temperatures 20、30、40℃, respectively.
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